Cold Shaoxing Wine Chicken with Goji Berries

What you need

• 1.4 kg (3 lb) whole chicken
• 40 g (1 1/2 oz) fresh ginger, sliced
• 3 scallions, white and green parts
• 1 tbsp kosher salt, for the poaching water
• 500 ml (2 cups) Shaoxing wine
• 2 tsp fine salt, for the soaking liquid
• 15 g (1/2 oz) dried goji berries

Method

Restated from the original video

1. 1

   Put the whole chicken in a pot just big enough to hold it and add cold water to cover by 2 cm (1 in). Remove the chicken.

2. 2

   Add the ginger, scallions and kosher salt to the water and bring to a boil.

3. 3

   Lower the chicken in, breast side up, and let the water return to a bare simmer. Simmer for 5 min.

4. 4

   Cover the pot, turn off the heat and leave the chicken for 35-40 min.

5. 5

   Check the internal temperature in the thickest part of the thigh with a thermometer, which must reach 74 °C (165 °F) inside, with clear juices. If not, simmer 5-10 min more.

6. 6

   Lift the chicken into a big bowl of ice water and chill for 15 min, until completely cold. Drain and pat dry.

7. 7

   Skim the fat from the poaching liquid and strain 500 ml of it. Cool it completely in the fridge.

8. 8

   Cut the cold chicken in half through the backbone and breastbone, then cut each half in two between breast and leg.

9. 9

   Mix the cooled poaching liquid with the Shaoxing wine, fine salt and goji berries in a deep container.

10. 10

    Submerge the chicken pieces in the liquid, weighing them down if they float. Cover and refrigerate overnight, about 12 h, turning once. The wine does not cook the chicken, so keep it cold throughout.

11. 11

    Lift out the chicken and chop it through the bone into bite-size pieces.

12. 12

    Arrange on a plate, spoon over a little of the soaking liquid and scatter the goji berries on top. Serve cold, within 2 days. Not for children or anyone avoiding alcohol.

Imported from tasteasianfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.